Vol. 12, Issue 3 (2023)

Author(s):
Patil Rajvardhan Kiran

Abstract:
The research was undertaken to study the physicochemical properties of Jamun fruits and study the storage behavior and sensory properties of Jamun juice during storage. The uniform size, well-matured, and healthy Jamun fruits of Cv. Local with firm textures were selected. The pulp was extracted by a brush-type pulp extractor. The preservative i.e., sodium benzoate with levels 200, 300, 400, 500, and 600 ppm was added followed by pasteurization of juice at 90 C for 5 minutes. Pasteurized juice was filled in pre-sterilized PET and glass bottles, filled bottles sterilized, and stored at room temperature. The experiment was planned with 10 treatment combinations with three replications and FCRD design was used to check the statistical significance. The average weight of the fruit was 9.20g. The average pulp and seed were found to be 71.30 and 28.7%, respectively. The fresh Jamun juice had 81.32% moisture content (wet basis), 13.75 Brix total soluble solid, 1.12% acidity, 3.80 pH, 9.76% total sugars, 8.27% reducing sugars, and 216.0 mg/100mL anthocyanin. TSS, acidity, total sugars, and reducing sugars were increased whereas pH and anthocyanin were decreased with the storage periods advancement. A gradual decrease was observed in scores for color, flavor, taste, and overall acceptability during storage. Among different treatment combinations, treatment of 600 ppm preservative and packed in a glass bottle followed by treatment with 500 ppm preservative and packed in a glass bottle was found to be more suitable for Jamun juice storage for 90 days in respect of chemical properties and sensory properties.